Rosé Prosecco Cupcakes

When trying to choose which cupcake to debuet as the first cupcake for High Altitude Cupcakes, my first thought was that it couldn't be just any cupcake. I wanted to make something that I've never made before, something that I have a personal connection to, and something symbolizing a new beginning. After seeing several Champagne cupcake recipes for New Year's on foodie sites that I follow, I knew immediately that I wanted to make Rosé Prosecco Cupcakes. What a great cupcake to celebrate this first recipe post, Cheers!

Last August, on our second anniversary, my husband took us on a 10 day Mediterranean cruise. Suffice to say, this was one of my favorite vacations. On a day trip in Sicily, we visited the Murgo Winery located on the eastern slopes of Mt. Etna between Taormina and Catania. Mt. Etna was erupting at the time so we were able to see the smoke rolling off the volcano and amongst the grapes. Murgo let us sample their entire collection of wines; we especially enjoyed their Rosé Prosecco and left with a couple of bottles.

Because sour cream helps to balance out the leaveners in the recipe, I did not decrease the baking soda and powder. However, I did decrease the amount of sugar slightly and increased the oven temperature. Also, it is very important to not over mix the batter to limit the air trapped in the batter (a natural leavener).

Rosé Prosecco Cupcakes
adapted from Sprinkle Bakes
Preheat oven to 375 degrees

1/2 cup butter, softened
1 cup, minus 1 Tbsp caster sugar
2 eggs
1 tsp vanilla bean paste, or vanilla extract
8.75 ounces all purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup sour cream
1/2 cup rosé prosecco

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar on medium speed until light and fluffy. Add vanilla and mix well. 
2. Add eggs one at a time, beating well after each addition. In a medium sized bowl, combine flour, baking soda, baking powder and salt, set aside.  
3. In another medium sized bowl, whisk together 1/2 cup prosecco and 1/2 cup sour cream (mixture will fizz and bubble a little).
4. Remove bowl from mixer, add flour and champagne mixture alternately, beginning and ending with flour.  Stir with wooden spoon just until mixed. Fill cupcake papers about 1/2 full of batter. 

Bake for 15 minutes.  Makes about 15 cupcakes. Set aside to cool.

I realized after making the filling that I incorrectly made the pastry cream. It was was not as thick as in the original recipe. Even though adding culinary thickener firmed it up a bit, I would say it is more the consistency of a thin caramel. If you like a thicker pastry cream, I would follow the original recipe directions. I did, however, get several compliments on the filling.

Rosé Prosecco Pastry Cream

1/2 cup heavy cream, divided

1/2 cup rosé prosecco

2 tbsp cornstarch 

5 tbsp granulated sugar

1 whole egg

2 egg yolks

2 tbsp unsalted butter

1 tsp vanilla bean paste, or vanilla extract

2 tsp culinary thickener

1. In a medium bowl, whisk cornstarch in 1/4 cup of heavy cream. Combine with the remaining heavy cream, sugar and 1/2 cup Prosecco in a saucepan; bring to a boil then remove from heat. 
2. Beat eggs. Pour boiling Prosecco mixture into the egg mixture slowly, whisking constantly so the eggs do not cook. Beat in the butter and vanilla. Add culinary thickener. Place pastry cream in the fridge to cool.
3. Cut a cone into the top of each cupcake or use cupcake corer and fill with pastry cream.  

Rosé Prosecco Buttercream
2 sticks of butter softened
1 tsp vanilla bean paste, or vanilla extract
2 1/2-4 cups powdered sugar as desired
3 Tbsp rosé prosecco

2 Tbsp heavy whipping cream

1. In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter, vanilla. Mix well. Add Prosecco and whipping cream alternately with as much powdered sugar to get desired consistency.
2. Fill pastry bag with large tip and frost cupcakes. Add sprinkles if desired.

Rosé Prosecco Cupcakes are subtle in flavor and not overly sweet. The filling is an added surprise with a punch of Prosecco flavor. These cupcakes were a bit hit with my friends and are a really bit hit with my husband (he is on his 6th cupcake today)!